Der Bonbonmeister bei der Arbeit
Nachdem die Zuckermasse gefärbt und aromatisiert wurde, muss sie geknetet und abgekühlt werden, um anschließend zu Bonbons verarbeitet zu werden.
Information
| Section | Menschen: Handwerker |
| Folders | Bonbonmacher |
| Views | 3,127 |
| Published | |
| Language |
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| License |
Exif
| Camera | Canon EOS 50D |
| Lens | Canon EF-S 17-55mm f/2.8 IS USM |
| Aperture | 2.8 |
| Exposure time | 1/80 |
| Focus length | 49.0 mm |
| ISO | 250 |
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